Wheat
1 Scope
This document specifies the terms and definitions, classification, quality requirement, test methods, inspection rules and the labeling, packaging, storage and transportation requirement for wheat.
This document is applicable to the purchase, storage, transportation, process and sale of commercial wheat.
This document is not applicable to special wheat categories other than those specified in Clause 4.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB 5009.3, National food safety standard - Determination of moisture content in food
GB/T 5490, Inspection of grain and oil - General rules
GB/T 5491, Inspection of grain and oilseed - Sampling and sampling reduction
GB/T 5492, Inspection of grain and oil - Identification of colour, odour and taste of grain and oilseeds
GB/T 5493, Inspection of grain and oil - Determination of type purity and their mixture
GB/T 5494-2019, Inspection of grain and oil - Determination of foreign matter and defected kernels of grain and oilseeds
GB/T 5497, Inspection of grain and oil - Determination of moisture content
GB/T 5498, Inspection of grain and oil - Determination of test weight
GB/T 21304, Inspection of grain and oil - Determination of wheat hardness - Hardness index method
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
test weight
mass of wheat kernels per unit volume under well-defined conditions
Note 1 to entry: Test weight is expressed in grams per litre (g/L).
3.2
defected kernel
damaged but still useful wheat kernel
Note 1 to entry: It includes insect-bored kernel, diseased kernel/mottled kernel, heat-damaged kernel, broken kernel, sprouted kernel, and mouldy kernel.
Note 2 to entry: Insect-bored kernel is the kernel that damaged to embryo or endosperm owing to attack by insects, rodents, mites or other pests.
Note 3 to entry: Diseased kernel or mottled kernel is the kernel that damaged to embryo or endosperm and shows visible mottle on surface owing to disease. It includes black point kernel and fusarium damaged kernel. Black point kernel is kernel that has a distinct dark brown or black discoloration of the whole germ and surrounding area. Fusarium damaged kernel is the kernel that is shrunken and chalk-like, or has purple surface, or has a visible pinkish mould and/or black perithecium growth caused by Fusarium head blight.
Note 4 to entry: Heat-damaged kernel is the kernel that materially discolored or damaged by heat from microorganisms or other causes.
Note 5 to entry: Broken kernel is the kernel or piece of kernel that is squashed or broken with damage to embryo or endosperm.
Note 6 to entry: Sprouted kernel is kernel in which the radicle or plumule has not sprouted out but the covering of the germ has splited, or the radicle or plumule has sprouted out to clearly visible but is shorter than the kernel length.
Note 7 to entry: Mouldy kernel is the kernel which has mould.
3.3
Impurities; useless materials
useless wheat and all materials other than wheat
Note 1 to entry: They includes screenings, inorganic impurities and organic impurities.
Note 2 to entry: Screenings refers to the material which passes through a test sieve with round apertures having diameter of 1,5 mm.
Note 3 to entry: Inorganic impurities include earth, stone, sand, brick and/or tile pieces and other inorganic matters.
Note 4 to entry: Organic impurities include other grain, useless wheat and other organic matters.
Note 5 to entry: Useless wheat refers to the kernel which is rendered unfit for use as raw material. It includes completely discolored wheat, sprout wheat in which the radicle or plumule sprouted longer than the kernel length, nematode wheat and bunt wheat.
3.4
colour and brightness
the exterior colour and luster of a batch of wheat under specified condition
3.5
odour
the smell of a batch of wheat under specified condition
3.6
wheat hardness
the ability of wheat kernel to resist deformation and breakage under external force
3.7
wheat hardness index
sample remaining on the sieve account for mass fraction of the test sample which is squashed under specified condition
Note 1 to entry: It is expressed by HI.
4 Classification
Wheat is classified by kernel hardness and seed coat color as follows:
a) Hard white wheat. Wheat in which not less than 90 percent of kernels have white or yellow-white seed coat and whose hardness index is not less than 60.
